Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha)
Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha)
| dc.contributor.author | Majumdar, Ranendra Kumar | |
| dc.contributor.author | Basu, Subrata | |
| dc.contributor.author | Anandan, R | |
| dc.date.accessioned | 2021-11-09T04:11:32Z | |
| dc.date.available | 2021-11-09T04:11:32Z | |
| dc.date.issued | 2005 | |
| dc.description.abstract | Lona ilish, is a salt fermented product from hilsa, is very popular in Bangladesh and Northeast part of India due to its typical flavour and aroma. Biochemical composition including amino acid profile of both raw hilsa fish and Lona ilish has been studied. A significant variation was observed in the amino acid profile of the product as compared to that of raw fish. The bacterial flora of the fermented product comprised of Micrococcus and Bacillus species | en_US |
| dc.identifier.citation | Fishery Tech 42(1):67-70 | en_US |
| dc.identifier.uri | http://drs.cift.res.in/handle/123456789/5273 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India)Cochin | en_US |
| dc.subject | Hilsa, salting, fermentation, biochemical composition, amino acids | en_US |
| dc.title | Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha) | en_US |
| dc.type | Article | en_US |
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